Debra’s Famous Sour Cream Pound Cake

When it comes to baking, the only things that I can say that I do really well are chocolate brownies (from scratch of course), and Debra’s Sour Cream Pound Cake. I get complements all the time when I present this desert at social gatherings and events. I have even gotten complements from Debra herself! She is a work associate that I have worked with for over 11 years, that is known for her cake baking skills. I used to beg her to make me one of her famous pound cakes, and when the wait was too long, I asked her to give me the recipe so that I could make it myself. I can’t believe she did, but honey am I glad that she did! I have been making her recipe my own for a few years now, because I will never be on her level of baking mastery. Just to get a compliment from her was all that I needed to know that I did her recipe justice. I am proud of this one, and I am sharing it with you all.

Ingredients:

2 and a half sticks of real butter (no margarine!)
3 cups granulated sugar
6 large eggs ( that have come to room temperature)
1/2 teaspoon salt
1 teaspoon baking powder
3 cups all purpose flour
1 tablespoon real vanilla extract
1 tablespoon lemon extract (optional of course. I like a lemon pound cake)
1 8 oz container of sour cream (that has come to room temperature)

Instructions:

Before starting, I like to use a Bundt pan to bake this cake. You can use whatever pan you choose. Also, be mindful that light pans and dark pans do not bake at the same time.

I also use butter to generously coat the inside of the Bundt pan, and I dust it generously with flour. I don’t like to use the non-stick cooking sprays because some of the crust always ends up sticking to the inside of the pan.

I also like to sit my Bundt pan on a round cookie sheet while it is baking, so that if any batter bakes out, it will fall onto the sheet.

Lastly, I like to go low and slow temperature and time with my pound cake, because this gives me the best results every time.

Preheat your oven to 225 degrees F.
Coat your Bundt pan with butter and dust generously with flour. Hold your pan over the sink and tap the Bundt pan so that the flour sticks to all the coated surface.
In a mixing bowl, sift flour, then add salt and baking powder and mix until combined. Set to the side. These are the “dry ingredients”.
Using a mixer (I have a kitchen-aid mixer), add the butter and sugar and mix until combined.
Add 1 egg at a time to the bowl, beating each one until combined before adding the next egg.
Add the sour cream and mix until combined.
Add dry ingredients to the batter 1 cup at a time until combined. scrape the sides of the bowl as necessary.
Stir in vanilla and lemon extract before turning off the mixer.
Pour batter into Bundt pan and drop the pan on the counter to release any air bubbles that may be trapped inside the pan.
Place the Bundt pan on the cookie sheet inside the oven and bake at 225 degrees for about an hour and 45 to an hour and 50 minutes OR until a long wooden toothpick comes out clean after inserting into the middle of the cake.
After removing the cake from the oven, allow to cool for about 20 minutes before flipping it into your favorite cake dish.

The cake should have a crunchy outside (if there are no crunchies on the outside of the cake, I don’t want any) and a creamy-baked-goodness inside.

For extra flavor and taste

I like to prepare a confectioner’s sugar glaze to pour over my cake. To make the glaze, add 2 cups of confectioner’s sugar to a small mixing bowl.

Next, add some milk to the sugar in half teaspoon amounts. A little liquid goes a long way with this glaze.

Mix until smooth and there are no lumps. Add a drop or two of vanilla or lemon extract (optional) for a flavored glaze.

Pour over the middle of the top of the cake and allow to run down the inside and outside of the cake. Allow to rest for a few minutes so that the glaze can solidify.

Serve and enjoy.

If you have any questions, post them in the comment section and I will get back with you. This recipe and instructions work for me every time.

James

Debra’s Famous Sour Cream Pound Cake

Ingredients:

2 and a half sticks of real butter (no margarine!)

3 cups granulated sugar

6 large eggs ( that have come to room temperature)

1/2 teaspoon salt

1 teaspoon baking powder

3 cups all purpose flour

1 tablespoon real vanilla extract

1 tablespoon lemon extract (optional of course. I like a lemon pound cake)

1 8 oz container of sour cream (that has come to room temperature)

Instructions:

Before starting, I like to use a Bundt pan to bake this cake. You can use whatever pan you choose. Also, be mindful that light pans and dark pans do not bake at the same time.

I also use butter to generously coat the inside of the Bundt pan, and I dust it generously with flour. I don’t like to use the non-stick cooking sprays because some of the crust always ends up sticking to the inside of the pan.

I also like to sit my Bundt pan on a round cookie sheet while it is baking, so that if any batter bakes out, it will fall onto the sheet.

Lastly, I like to go low and slow temperature and time with my pound cake, because this gives me the best results every time.

Preheat your oven to 225 degrees F.

Coat your Bundt pan with butter and dust generously with flour. Hold your pan over the sink and tap the Bundt pan so that the flour sticks to all the coated surface.

In a mixing bowl, sift flour, then add salt and baking powder and mix until combined. Set to the side. These are the “dry ingredients”.

Using a mixer (I have a kitchen-aid mixer), add the butter and sugar and mix until combined.

Add 1 egg at a time to the bowl, beating each one until combined before adding the next egg.

Add the sour cream and mix until combined.

Add dry ingredients to the batter 1 cup at a time until combined. scrape the sides of the bowl as necessary.

Stir in vanilla and lemon extract before turning off the mixer.

Pour batter into Bundt pan and drop the pan on the counter to release any air bubbles that may be trapped inside the pan.

Place the Bundt pan on the cookie sheet inside the oven and bake at 225 degrees for about an hour and 45 to an hour and 50 minutes OR until a long wooden toothpick comes out clean after inserting into the middle of the cake.

After removing the cake from the oven, allow to cool for about 20 minutes before flipping it into your favorite cake dish.

The cake should have a crunchy outside (if there are no crunchies on the outside of the cake, I don’t want any) and a creamy-baked-goodness inside.

For extra flavor and taste

I like to prepare a confectioner’s sugar glaze to pour over my cake. To make the glaze, add 2 cups of confectioner’s sugar to a small mixing bowl.

Next, add some milk to the sugar in half teaspoon amounts. A little liquid goes a long way with this glaze.

Mix until smooth and there are no lumps. Add a drop or two of vanilla or lemon extract (optional) for a flavored glaze.

Pour over the middle of the top of the cake and allow to run down the inside and outside of the cake. Allow to rest for a few minutes so that the glaze can solidify.

Serve and enjoy.

If you have any questions, post them in the comment section and I will get back with you. This recipe and instructions work for me every time.

James

Leave a Reply

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Debra’s Famous Sour Cream Pound Cake

Ingredients:

2 and a half sticks of real butter (no margarine!)

3 cups granulated sugar

6 large eggs ( that have come to room temperature)

1/2 teaspoon salt

1 teaspoon baking powder

3 cups all purpose flour

1 tablespoon real vanilla extract

1 tablespoon lemon extract (optional of course. I like a lemon pound cake)

1 8 oz container of sour cream (that has come to room temperature)

Instructions:

Before starting, I like to use a Bundt pan to bake this cake. You can use whatever pan you choose. Also, be mindful that light pans and dark pans do not bake at the same time.

I also use butter to generously coat the inside of the Bundt pan, and I dust it generously with flour. I don’t like to use the non-stick cooking sprays because some of the crust always ends up sticking to the inside of the pan.

I also like to sit my Bundt pan on a round cookie sheet while it is baking, so that if any batter bakes out, it will fall onto the sheet.

Lastly, I like to go low and slow temperature and time with my pound cake, because this gives me the best results every time.

Preheat your oven to 225 degrees F.

Coat your Bundt pan with butter and dust generously with flour. Hold your pan over the sink and tap the Bundt pan so that the flour sticks to all the coated surface.

In a mixing bowl, sift flour, then add salt and baking powder and mix until combined. Set to the side. These are the “dry ingredients”.

Using a mixer (I have a kitchen-aid mixer), add the butter and sugar and mix until combined.

Add 1 egg at a time to the bowl, beating each one until combined before adding the next egg.

Add the sour cream and mix until combined.

Add dry ingredients to the batter 1 cup at a time until combined. scrape the sides of the bowl as necessary.

Stir in vanilla and lemon extract before turning off the mixer.

Pour batter into Bundt pan and drop the pan on the counter to release any air bubbles that may be trapped inside the pan.

Place the Bundt pan on the cookie sheet inside the oven and bake at 225 degrees for about an hour and 45 to an hour and 50 minutes OR until a long wooden toothpick comes out clean after inserting into the middle of the cake.

After removing the cake from the oven, allow to cool for about 20 minutes before flipping it into your favorite cake dish.

The cake should have a crunchy outside (if there are no crunchies on the outside of the cake, I don’t want any) and a creamy-baked-goodness inside.

*For extra flavor and taste*

I like to prepare a confectioner’s sugar glaze to pour over my cake. To make the glaze, add 2 cups of confectioner’s sugar to a small mixing bowl.

Next, add some milk to the sugar in half teaspoon amounts. A little liquid goes a long way with this glaze.

Mix until smooth and there are no lumps. Add a drop or two of vanilla or lemon extract (optional) for a flavored glaze.

Pour over the middle of the top of the cake and allow to run down the inside and outside of the cake. Allow to rest for a few minutes so that the glaze can solidify.

Serve and enjoy.

If you have any questions, post them in the comment section and I will get back with you. This recipe and instructions work for me every time.

James

Leave a Reply

Your email is safe with us.

For extra flavor and taste